Chemical preservatives extend the shelf life of hummus.
Hummus is one of the most popular traditional foods in Jordan and
other Middle Eastern countries. It is prepared by mixing boiled
chick-pea with tahineh, which are ground roasted sesame seeds. . . .
Executives ... FYI.
Emulsifiers are known to promote fat destabilization during the
freezing of ice cream and enhance the product's texture. However,
no information has been available about the role that stabilizers . . .
Novel hemicellulases impact baked quality.
As you may know, hemicellulases are enzymes that act on
hemicellulose, a polymer of pentose sugars. They are mainly used as an
ingredient when baking to improve the quality of dough, improve . . .
Apply mass transfer analysis to product engineering.
Food engineering is associated with the operation and maintenance
of food processing plants as well as research involving process design.
The applications of engineering in food handling, . . .
Software optimizes new technology search, addresses market
needs.
Business revolves around matching market needs with products,
technologies and services. Often the first step we take in attempting to
make this match involves performing an internet search. But . . .
Microwaves expand high-fiber, high-protein dairy matrix.
The microwave expansion of glassy, low-moisture and extruded
starch-based products has been widely studied in the industry. However,
there has not been much research on the microwave expansion . . .
Physicochemical changes can be delayed during product
storage.
The stability of food products is of paramount importance during
their storage. It is possible to dry fruit and fruit products by using
such methods as spray-drying or freeze-drying.
Avocado and . . .
Extend fruit post-storage quality.
A mushy apple makes a disappointing snack. Despite extensive
precautions taken to properly store freshly picked fruit and market it
to consumers in a timely fashion, mushy apples cannot be . . .
Vacuum frying optimizes quality of fruit-and vegetable-based
snacks.
Consumers are demanding more high-quality ready-to-eat fruits and
vegetables that do not contain any artificial preservatives. Vacuum
frying has the potential to produce healthier snacks that offer . . .
New bacteria test could improve quality of fruit and vegetable
juice.
Increasingly, food and beverage products are being scrutinized for
better quality. Scientists at the University of Missouri-Columbia have
developed a rapid, reliable and efficient technique to . . .
Generate bioactive ingredients from lactic acid bacteria.
In a five-year project slated to last through 2009, USDA-ARS
scientists are in the process of developing lactic fermentation bacteria
with the genetic capacity to produce natural or milk-based . . .
Executives ...(FYI)
New details about the antioxidant power of more than a half-dozen
fruits have emerged from recent studies.
Researchers measured the blood (plasma) antioxidant capacity (AOC)
of volunteers shortly . . .
Executives ...(FYI)
The analysis of fatty acids has become increasingly important as
more people are aware of their nutritional and health implications.
Scientists are looking to license a method for the analysis of . . .
Determine water content in low-moisture, high-sugar fruit powder
by different analytical techniques.
Water content is an essential stability, cost and regulatory
parameter. However, the accuracy and reproducibility of the techniques
used to determine water content depend on several factors, . . .
Lipid-binding proteins have little effect on flavor stability of
beer.
The ability to form a stable head of foam and the flavor
characteristics of beer are important factors that influence how a
consumer judges beer quality. Both of these characteristics are . . .
Nutritional and functional benefits of Okara in various food
systems.
Okara, a novel high-fiber and high-protein product derived from
soymilk, offers unusual opportunities as a food ingredient. SunOpta, a
soymilk producer in North America, has commercialized Okara as . . .
Jet-cooking process increases oxidation in starch-oil
composites.
Starch-oil composites (SOCs) are stable suspensions of microscopic
oil droplets (1 micron to 10 microns in diameter) in a starch dispersion
or gel. The dispersions can be dried and reconstituted . . .
Transducer detects fruit pits.
To make sure that those who enjoy sweet, succulent prunes
don't crunch down on the fruits' pits, USDA-ARS researchers
have devised and patented a new way to detect them. As the dried plums
roll . . .
Montmorillonite improves water vapor barrier of some low-moisture
packaging systems.
A product's storage stability addresses one of the foremost
problems faced by processors-how to stabilize a food once it is
harvested. The purpose of storage stability testing is to . . .
Infrared radiation inhibits browning of dried bananas.
The browning of fruits during the drying process impacts product
quality and is a major concern. The enzyme polyphenol oxidase (PPO)
appears to be the main cause of browning in bananas.
A drying . . .
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